Ingredients
4cupsspinach leaves,packed
2cupsfresh basil leaves,packed
½cupextra virgin olive oil,or more for a thinner pesto
¼cupparmesan cheese,grated
2tbsplemon juice,(1 large lemon), fresh
2garlic cloves,peeled
½tspkosher salt,plus more to taste
¼tspfreshly ground black pepper,plus more to taste
kosher salt
freshly ground black pepper
3cupswhole wheat elbow macaroni,(12 oz), or orecchiette
4tbspunsalted butter
¼cupall purpose flour
2cupswhole milk,at room temperature
2cupshavarti cheese,or mozzarella cheese, shredded
3tbspspinach basil pesto,or store bought pesto
Preparation
In a food processor or blender, combine all the ingredients and blend for 30 seconds. Scrape the sides down with a spatula and blend again until smooth.
For a thinner pesto, add more olive oil. Taste and add more salt and pepper, if necessary.*
Bring a large pot of salted water to a boil. Add the pasta and cook for about 8 minutes just until al dente. Drain the pasta and set it aside.
In a large pot, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste. Add the milk and whisk until smooth.
Increase the heat to medium and continue whisking for about 2 minutes until the sauce starts to thicken.
Stir in the shredded cheese and continue stirring until the cheese is melted and the sauce is smooth. Fold in the pesto.
Add the pasta, stirring to combine, and cook just until the pasta is warmed through. Season with salt and pepper to taste.
Serve immediately, and enjoy!
